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Friday, August 2, 2013

Full of Flavor

I hope you have been enjoying our articles and recipes that
we have been blogging lately! I really
am glad that Meg Loc encouraged me to start blogging again and to keep at it.
(Thanks Meg!!) Our cooking club only
meets once a month, so if we only blogged about that it would be few and far
between before we got to share our yummy recipes with you!

But we did just have a meeting and I sure do have some
winners to share with you this month! Andrea suggested an Asian theme for our recipes
and I am so excited to try them out!

Our menu this month includes:

*General Tso Meatballs

*Chicken Stir Fry

*Thai Mango Chicken

*Mongolian Shrimp

*Shrimp Lo Mein

I couldn't wait to dig into our meals, so last night Joe
and I had Beth’s Mongolian Shrimp and it was yummy! Beth made brown rice to go along with
it. Pretty healthy..full of
veggies! I made the General Tso
meatballs this month (thanks to Angela for the save…I couldn't decide what to
make!). She found a recipe on pinterest
and sent it my way…well it was what we like to call a, “PIN WIN!” Such a great
recipe and it actually turned out like I thought it would. Have you ever had those recipes that you've
made and they A. don’t look like the
picture, or B. don’t taste at all like you thought it would? No..that’s just
me?

Well…we didn't talk about it at our meeting, but Meg Loc
mentioned a theme of healthy meals for our menu next month, since she just did
that great article on FIGURE FRIENDLY freezer meals! So keep a look out for that topic and those
recipes! We also have some other topics
that we are excited to dive into like meal planning, shopping for your freezer
cooking day and comparing prices for your recipes. I’m also REALLY into fantasy football (I know
I’m not the only lady who is!!) and I think a Sunday Funday recipe segment
might be in our future as well!

Scroll down for the recipes for our meals this
month! Thanks for reading and sharing
our site! We have a new pinterest
account for you to follow: Freezer Friendly is our user name. We also have a facebook page up and running,
where you can see more pictures of our recipes this month and grab a sneak peak
at what we’re cooking up in between blog posts!
We are also on instagram as freezerfriendly so check us out!

Heat 1 tablespoon oil
in a large skillet over medium-high to high heat. When it is very hot, throw in
the onions and cook for less than a minute. Remove to a separate plate. Return
skillet to flame, allow to reheat, and add bell peppers (and hot
pepper/jalapeno if using.) Cook for a minute, tossing, until peppers have
brown/black bits but are still firm. Remove to a plate.

Return skillet to heat
and allow to get hot. Add the remaining tablespoon of oil to the skillet. Add
1/3 of the meat mixture, evenly distributing over the surface of the skillet.
Allow to sit for 20 to 30 seconds, then turn with tongs. Cook for another 30
seconds, then remove to a separate plate. Repeat with remaining meat until all
brown.

Reduce heat to low.
Add all meat, onions, and peppers to the skillet and toss to combine. Pour in
remaining sauce (the sauce the meat marinated in) and stir. Allow to simmer on
low for a few minutes. Sauce will slowly thicken. Turn off heat.

Serve over rice.

**TO FREEZE:

Slice chicken breasts
and vegetables. Make sauce mixture.

Flash freeze chicken
breasts and vegetables.

Place vegetables in a
small freezer bag.

Place chicken breasts
into small freezer bag with sauce.

Place both small bags
into a large bag that is labeled.

*TO EAT*

Thaw ingredients.

Heat 1 tbsp oil in pan
and cook onions and peppers. Remove from
pan.

Add additional tbsp of
oil to pan and sauté chicken until golden brown. Remove from pan.

Reduce heat and add
meat, veggies and sauce to pan. Allow to
simmer to complete cooking the chicken and allow the sauce to thicken.

Add soy sauce and cook another minute. Dissolve cornstarch in
the chicken broth, and add the mixture to the pan. Cook until slightly
thickened, about 5 minutes. Add scallions and shrimp and continue cooking until
everything is heated through. **Add linguini and toss.

Serve topped with extra green onions or sesame seeds.

**TO FREEZE:

Follow directions as stated.
Before cooking and adding to linguini (or noodles) allow mixture to cool
and add to labeled freezer bags.

TO EAT:

Thaw mixture and reheat in sauce pan over low heat. Cook noodles according to packaged and serve
mixture on top.

In a large bowl, combine flour and salt. Add the chicken
slices and coat well. In a wok or large pan, heat oil over medium high heat.
Once thoroughly heated, fry coated chicken slices until cooked through, 3-5
minutes per side. Remove to plate.

Clean out wok and reheat to medium high heat.
Add the red pepper slices and blended mango sauce. Bring the sauce to a low
boil and reduce to medium low heat. If too thick, add 3-4 tablespoons coconut
milk. Continue to simmer until red pepper just begins to soften, 3-4 minutes. Gently stir in chicken slices and add cubed
mango if desired. Simmer until chicken is heated through.

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About Us

Meg & Meg Loc

Hi! I'm Meghan, and I am part of a wonderful group of ladies who love to cook homemade freezer meals for our families. I am a wife, a mom to a gorgeous toddler, a teacher and friend! Thanks for stopping by to our little slice of the blog world. I hope you come back again